Results tagged grinder from David Lebovitz

La Manufacture de chocolat Alain Ducasse

pralines to dip

I don’t think there’s anyone happier than I am now that we now have our very own bean-to-bar chocolate maker in Paris. I remember when the movement started in America, and small chocolate manufacturers started popping up in the most unlikeliest of places by people curious about roasting and sourcing their own beans, then grinding them into smooth tablets of chocolate. I was impressed, but skeptical when it all started. But am thrilled the movement has taken off in so many ways and directions.

roasting cocoa beans for chocolate

For the past five years, Alain Ducasse has been nurturing the same vision in Paris, along with pastry chef Nicolas Berger, who is now running La Manufacture de chocolat, their chocolate atelier not far from the center of the city.

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Meatball Sandwich

meatball sub

I often think how amusing (and sometimes frustrating) how many words there are in the French language that seemingly mean the same thing, but have various subtleties and nuances that make them worlds apart. And thinking about it, I realize that Americans have our own variety of words for seemingly (or exactly) the same thing, many based on where we live. Speaking of which, I had a hankering for a meatball sandwich for — oh, say… the last three years. And due to an abundance of bread crumbs, I thought I’d tackle them at home.

onions fryingmeatball mixture
meatball mixtureonions

Technically, these kinds of sandwiches are called “grinders”, and if you call them something else, then you weren’t raised in Connecticut. You’re probably from one of the 49 other states that doesn’t call them grinders, but refers to them as submarine sandwiches (or subs), torpedo sandwiches, hero sandwiches, poor boys, or hoagies. (Which I now realize, since the shoe is on the other food, are all just to confuse the foreigners.) So let’s just call them meatball sandwiches, because who wants to argue over names where there are hot meatballs bobbing in tomato sauce, ready to be sandwiched between two pieces of crusty bread, then topped with melted cheese to eat?

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